Shrimp Po’ Boys Recipe
This classic Shrimp Po’ Boys recipe features crispy, golden fried shrimp nestled in a soft hoagie roll with fresh lettuce, tomato, and a zesty Creole mayo. Soaked in buttermilk and hot sauce, the shrimp are perfectly seasoned and deep-fried to a crunchy finish, making for an iconic Southern sandwich bursting with bold flavors.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Shrimp and Coating
- 1–1/2 lbs. medium shrimp, peeled and deveined
- 2 cups buttermilk
- 2 Tablespoons hot sauce (such as Franks, Texas Pete, Tabasco, etc.)
- 2 cups white cornmeal mix
- 1–1/2 Tablespoons onion powder
- 1–1/2 Tablespoons garlic powder
- 1–1/2 teaspoons paprika
- Pinch of cayenne (optional)
- Oil for deep frying (peanut oil recommended)
Creole Mayo
- 2 cups mayo (Dukes suggested)
- 1 cup sour cream
- 1/2 cup roughly chopped cornichons or dill pickles
- 1 Tablespoon Creole mustard
- 2 Tablespoons hot sauce
- 2 Tablespoons flat-leaf parsley, chopped
- 1/2 lemon, juiced
- Salt and pepper, to taste
Assembly
- Hoagie rolls
- Shredded lettuce
- 1 tomato, sliced
Instructions
- Make the Creole Mayo: In a bowl, combine mayo, sour cream, chopped cornichons (or dill pickles), Creole mustard, hot sauce, chopped parsley, lemon juice, salt, and pepper. Mix thoroughly until smooth. Refrigerate while preparing the shrimp to allow flavors to meld.
- Soak the Shrimp: In a large bowl, mix buttermilk with hot sauce. Add the peeled and deveined shrimp, and soak for 20 to 30 minutes. This tenderizes the shrimp and infuses them with flavor.
- Prepare the Coating: In another bowl, combine white cornmeal mix, onion powder, garlic powder, paprika, and cayenne (if using). Stir well to evenly distribute the spices.
- Heat the Oil: Pour enough peanut oil into a deep fryer or Dutch oven so that it comes about halfway up the sides of the pot. Heat the oil to 375°F (190°C) for optimal frying temperature.
- Coat and Fry the Shrimp: Drain the shrimp from the buttermilk mixture. Toss them in the seasoned cornmeal mix thoroughly to coat. Working in batches to avoid overcrowding, fry each batch of shrimp for 3 to 5 minutes until they turn golden brown and crispy.
- Drain and Season: Remove the fried shrimp with a slotted spoon and place on paper towels to drain excess oil. Sprinkle with salt while still hot for enhanced flavor.
- Assemble the Po’ Boys: Split the hoagie rolls and spread a generous amount of Creole mayo on each side. Layer with shredded lettuce and sliced tomato. Load the fried shrimp on top and serve immediately with additional hot sauce on the side for extra kick.
Notes
- Use peanut oil for frying for a neutral flavor and high smoke point.
- Soaking shrimp in buttermilk tenderizes and helps the coating adhere better.
- Do not overcrowd the fryer as it lowers oil temperature and affects crispiness.
- Optionally adjust cayenne for heat level preference.
- Creole mayo can be made a day ahead; flavors develop better when refrigerated.
- Serve immediately for best texture; the bread might get soggy if left too long.
Keywords: Shrimp Po’ Boys, fried shrimp sandwich, Creole mayo, Southern sandwich, seafood sandwich, crispy shrimp
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